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🍽️ Tabouleh in tomato shells with spicy dip

1513 kcal · 30 min · 4 servings

Ingredients

• 200 g fine bulgur
• 4 beefsteak tomatoes
• 1 handful parsley
• 1 red onion
• 5 tbsp lemon juice
• 6 tbsp olive oil
• salt
• pepper (from the mill)
• 1 red chili
• 1 shallot
• 1 clove of garlic
• 1 tbsp vegetable oil
• 1 tsp brown sugar
• 1 tbsp tomato paste
• 2 tbsp white wine vinegar
• Tabasco

Instructions

1. 1. Pour hand-warm water over the bulgur until it is completely covered.
2. 2. Let the bulgur swell in the water for about 20 minutes.
3. 3. Wash the tomatoes thoroughly.
4. 4. Cut the top off one tomato.
5. 5. Carefully remove the inside of the tomato.
6. 6. Dice the removed tomato flesh into small pieces.
7. 7. Rinse the parsley under running water.
8. 8. Shake the parsley dry.
9. 9. Pluck the parsley leaves from the stems.
10. 10. Chop the parsley leaves coarsely.
11. 11. Peel the onion.
12. 12. Dice the onion finely.
13. 13. Whisk the lemon juice with 5 tablespoons of oil for the dressing.
14. 14. Season the dressing with salt and pepper.
15. 15. Drain the swollen bulgur in a sieve.
16. 16. Rinse the bulgur with cold water.
17. 17. Squeeze the bulgur slightly to remove excess liquid.
18. 18. Return the bulgur to the bowl.
19. 19. Save the tomato flesh from two tomatoes for later.
20. 20. Mix the bulgur with the chopped parsley and the diced tomato flesh.
21. 21. Drizzle the dressing over the bulgur mixture.
22. 22. Mix all ingredients thoroughly.
23. 23. Let the tabouleh rest for a short while.
24. 24. Wash the chili pepper.
25. 25. Remove the seeds from the chili if desired.
26. 26. Finely chop the chili.
27. 27. Peel the shallot.
28. 28. Peel the garlic.
29. 29. Finely chop the shallot and garlic.
30. 30. Place the shallot, garlic, and chili in a pot.
31. 31. Add the remaining oil.
32. 32. Sauté the ingredients lightly.
33. 33. Sprinkle in the sugar.
34. 34. Let the sugar melt.
35. 35. Stir in the tomato paste.
36. 36. Add the reserved tomatoes.
37. 37. Add the vinegar.
38. 38. Simmer the dip mixture over medium heat for 10 to 15 minutes.
39. 39. Season the dip with salt and Tabasco.
40. 40. Remove the pot from the heat.
41. 41. Let the dip cool down.
42. 42. Fill the tabouleh into the hollowed-out tomato shell.
43. 43. Plate the tomato on a dish.
44. 44. Garnish the tomato with salad if desired.
45. 45. Serve the dip in small bowls alongside.

Nutrition per serving

• kcal: 1513
• Protein: 29 g · Fett/Fat: 74 g · Carbs: 178 g